Coconut Shrimp with Tamarind Vinaigrette

Caribbean tamarind syrup, the key to the sweet-tart salad dressing, is available at specialty food stores and Latin American markets.
Plus: More Seafood Recipes and Tips

Ingredients

About 1 cup all-purpose flour, for dredging

6 large eggs, lightly beaten

3 cups shredded sweetened coconut (about 9 ounces)

16 jumbo shrimp—shelled, deveined and cut almost in half lengthwise down
the back

1 quart vegetable oil, for frying

2 tablespoons tamarind syrup

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

8 cups mixed salad greens, torn into bite-size pieces

How to Make It

Step 1

Put the flour, eggs and coconut in separate shallow bowls. Dredge the shrimp first in the flour, then in the eggs and then in the coconut; press the coconut firmly onto the shrimp. Arrange the shrimp on a baking sheet, cover and refrigerate for at least 1 hour or overnight.

Step 2

In a medium saucepan, heat the vegetable oil over moderate heat to 350°. Working with 2 at a time, fry the shrimp until golden brown, about 4 minutes. Drain the shrimp on a rack set over a baking sheet and keep warm in a low oven.

Step 3

In a blender, process the tamarind syrup, vinegar, olive oil, salt and pepper. Put the greens in a bowl, add the dressing and toss to coat. Mound the salad on 8 small plates. Set 2 shrimp beside each salad and serve.

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